uncooked tail-on extra large black tiger shrimp, thawed
500 g
1/2 cup
ketchup
125 mL
3 tbsp
lemon juice
45 mL
2 tbsp
prepared horseradish
30 mL
2 tsp
finely chopped fresh tarragon
10 mL
1/2 tsp
Worcestershire sauce
2 mL
1/4 tsp
pepper
1 mL
tarragon sprigs for garnish (optional)
lemon wedges, for serving
Method
Step 1
Add shrimp to medium saucepan of simmering salted water. Cook 2 to 3 min. or until shrimp curl, turn pink and are just cooked through. Drain and plunge in bowl of ice water to stop cooking process. Drain and lay on paper towels.
Step 2
Meanwhile, stir ketchup with lemon juice, horseradish, tarragon, Worcestershire sauce and pepper. Transfer to serving bowl.
Step 3
Plate shrimp and garnish plate with tarragon sprigs, if using. Serve cocktail sauce with shrimp and lemon wedges.
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